Tomatoes are not dead yet. Neither are plums. But they're both on their way out, and if you want to take advantage of the latter, guess what? There's a cake for that.

It's a creamy chocolate number, practically mousselike, that our own Kat Sacks developed. The plums are pureed and folded into the chocolate batter, giving the cake a bright note that's unmistakable—but perhaps not unmistakably plum. "What's that I'm tasting?" is what your friends will say. How you answer—plums, hemp, unicorn horns—is up to you.

Cake is everywhere on the site this week. Take this showstopper from Milktooth, a member of Bon Appetit's elite Hot List. It's a gluten-free honey cake spiked with ginger and cinnamon and nutmeg, and it's got this gorgeous crown of flowers that makes it look so dang springy—even though, real talk, these flavors are totes fall.

On the flip side of the cake spectrum is this green tea cheesecake from Sachie Nomura's cookbook Sachie's Kitchen. Cheesecake is usually a brute of a dessert—all cream and sugar and eggs and brawn. This version leans lighter, and has green tea's bitter (in a good way!) backbone, making it easy to eat way more than you think you should.

Finally, there's fast and simple pan cake, a classic birthday-style number straight from the pages of Cal Peternell's book, Twelve Recipes. It is not to be confused with pancakes, though, honestly? I would totally eat it for breakfast.